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Vegan Wholesome Summer Salad

  • 400 Gms. Baby Lettuce Mix
  • 6 Tbsp. Balsamic Vinaigrette*
  • 1/2 tsp. Whole-Grain Mustard*
  • 150 gms. Quinoa, cooked
  • 1 Tbsp. organic Almonds chopped 1/4”
  • 1 Tbsp. Organic Sunflower Seeds
  • 2 Tbsp. Extra Virgin Olive Oil (organic)
  • Pinch Himalayan pink salt
  • Pinch Organic Ground Black Pepper
  • 1 Avocado, Cut in Half and Sliced in Pieces
  • 100 Gms Baby Radish Cut in Half
  • 100 Gms Organic Black Chana, Cooked
  • 100 Gms Cucumbers Sliced Thin
  • 100 Gms Red Beets, Cooked, 1/2” Pieces
  • 50 Gms Green Beans, Blanched, 1/2” Pieces
  • 50 Gms Asparagus, Blanched, 1/2” Pieces
  • 4 Tbsp Organic Balsamic Vinaigrette

1. Place the lettuce into a mixing bowl. Combine the balsamic vinaigrette and whole grain mustard. Pour the dressing into the bowl and gently toss the ingredients together.
2. Place equal amounts of the lettuce mixture into two chilled salad bowls.
3. Place the quinoa, almonds and sunflower seeds a mixing bowl. Drizzle the extra virgin olive oil into the bowl and season with salt and pepper. Gently toss ingredients together.
4. Place equal amounts of the quinoa mixture and all other remaining ingredients in each salad bowl.
5. Pour a little more balsamic vinaigrette evenly over each salad.